Prep the ingredients: As part of your prep, meaure out 2 cups of beef stock into a jug. Take 2 beef cubes and crumble them into the stock and then add 1 cup of boiling water. Use a spoon to mix so the beef granules are all diluted. Set aside for later.

Dry the meat: Pat the beef dry with kitchen tissue paper. Use a sharp knife to cut the larger pieces down into smaller ones and cut off any excess fat. Season well with salt and pepper.

Searing: Sear the beef in portions, (don't over-crowd the pot) in a large pot or Dutch oven, with enough oil to cover the base. I used 1/4 cup of canola oil in a large Dutch Oven. 2 tablespoons of oil is too little to properly sear 1 kilo of meat. Sear every piece, all round till light golden brown. Set aside in a plate or bowl when done.

Aromatics: Same pot, remaining oil, add the onions and cook for 1 to 2 minutes on low-to-medium heat, then add the garlic and carrots, stir. Add the tomato paste, stir to combine so that the flavors carry through, roughly a minute.

Up the Flavor: Still on low-to-medium heat, add your favorite spice. Meat spice, paprika, cumin, meat rub or any that you prefer. Mix them in.

Thickening & Wine: Add the flour and stir it in. It will immediately thicken, add the Worcestershire sauce, mix then add the red wine and stir it all together. Add the potatoes and mix so that they carry some of the flavors before adding the stock.

Finishing Touches: Add the now seared beef (including the juices on the plate), pour in the prepared beef stock, water, beans, bay leaves and fresh thyme.

Simmer: Cover, and bring up to a rapid simmer then lower the heat so that the simmer is a low bubbling simmer. The simmer should be not too high and not too slow. Find a decent bubble for your stew and cook for an hour and a half (1 1/2 hours) or until the meat is tender and vegetables are soft. Use a knife to check the doneness of the potatoes. Check the seasoning levels by tasting and add a sprinkle of salt and pepper if needed, to taste.

Uncovered: Now the meat is tender but we need to reduce some of the liquid so, remove the lid, and continue simmering for another 20 to 30 minutes. Add the unsalted butter just before carving.

Serve: Carve into bowls and serve with your favorite side dish. Buttery mashed potatoes, fluffy naan bread, rice or crusty bread and a sprig of fresh thyme.